Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies

Autores
Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.
Fil: Ostermann Porcel, María Victoria. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez Furlán, Laura Teresa. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Materia
Okara
Gluten-Free Cookies
Freeze Drying
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/85397
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free CookiesOstermann Porcel, María VictoriaRinaldoni, Ana NoeliaRodriguez Furlán, Laura TeresaCampderrós, Mercedes EdithOkaraGluten-Free CookiesFreeze Dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.Fil: Ostermann Porcel, María Victoria. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodriguez Furlán, Laura Teresa. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; ArgentinaFil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaInternational Journal of Research in Advent Technology2016-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/85397Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies; International Journal of Research in Advent Technology; International Journal of Research in Advent Technology; 4; 8; 8-2016; 82-922321-9637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ijrat.org/downloads/Vol-4/august-2016/paper%20ID-48201616.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:18Zoai:ri.conicet.gov.ar:11336/85397instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:18.404CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
title Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
spellingShingle Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
Ostermann Porcel, María Victoria
Okara
Gluten-Free Cookies
Freeze Drying
title_short Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
title_full Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
title_fullStr Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
title_full_unstemmed Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
title_sort Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies
dc.creator.none.fl_str_mv Ostermann Porcel, María Victoria
Rinaldoni, Ana Noelia
Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
author Ostermann Porcel, María Victoria
author_facet Ostermann Porcel, María Victoria
Rinaldoni, Ana Noelia
Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
author_role author
author2 Rinaldoni, Ana Noelia
Rodriguez Furlán, Laura Teresa
Campderrós, Mercedes Edith
author2_role author
author
author
dc.subject.none.fl_str_mv Okara
Gluten-Free Cookies
Freeze Drying
topic Okara
Gluten-Free Cookies
Freeze Drying
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.
Fil: Ostermann Porcel, María Victoria. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rinaldoni, Ana Noelia. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodriguez Furlán, Laura Teresa. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina
Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
description The research study was conducted to obtain okara flour by freeze-drying which could be used as a fiber and protein supplemented in foodformulation. The chemical composition, functional properties and the influence of particle size of okara flour were studied. Four formulations of gluten-free cookies were developed: one using manioc flour as control and three other with different proportions of okara: 15%; 30%; 50% (w/w). Physical properties as spread factor, color, pore area, shape factor, pore diameter and texture were measured. The overall results showed that okara and manioc flour have the potential to be used in the preparation of cookies with acceptable quality and improved nutrition value.Results from physical analyses evaluation indicate that the incorporation of okara at 30% without milling (30%OF) process presents a similar shape factor to the control sample, a percentage of pore area and pore diameter improved, that provides good textural properties. Therefore, the substitution of manioc flour by okara freeze-dried at 30% provides good quality to a gluten-free cookie formulation, whit better properties that the control sample.
publishDate 2016
dc.date.none.fl_str_mv 2016-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/85397
Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies; International Journal of Research in Advent Technology; International Journal of Research in Advent Technology; 4; 8; 8-2016; 82-92
2321-9637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/85397
identifier_str_mv Ostermann Porcel, María Victoria; Rinaldoni, Ana Noelia; Rodriguez Furlán, Laura Teresa; Campderrós, Mercedes Edith; Influence of the Particle Sizeand Level of Substitution of Okara Flour in the Development of Gluten-Free Cookies; International Journal of Research in Advent Technology; International Journal of Research in Advent Technology; 4; 8; 8-2016; 82-92
2321-9637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ijrat.org/downloads/Vol-4/august-2016/paper%20ID-48201616.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Journal of Research in Advent Technology
publisher.none.fl_str_mv International Journal of Research in Advent Technology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269997917798400
score 13.13397

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